Description
This Crockpot Salsa Verde Chicken Tortilla Bowl features tender, shredded chicken cooked slowly with a flavorful combination of red salsa, salsa verde, and spices. Served over rice and tortilla chips with fresh toppings like shredded lettuce, avocado, and a zesty cilantro lime sauce, this easy and delicious Mexican-inspired dish is perfect for a comforting weeknight meal.
Ingredients
Scale
Chicken and Salsa Mix
- 2 pounds boneless chicken breasts or thighs
- 1 tablespoon taco seasoning
- 2 cups chunky red salsa
- 2 cups salsa verde
- 1/4 cup hot sauce
- 4 tablespoons salted butter
- salt and black pepper, to taste
- 1/2 cup water
For Serving
- Cooked rice, as needed
- Tortilla chips, as needed
- Shredded lettuce or cabbage, as needed
- Avocado slices, as needed
- Green onions, chopped, as needed
Cilantro Lime Sauce
- 1/2 cup mayonnaise
- 1 large cup fresh cilantro
- 1 clove garlic
- 2 tablespoons lime juice
- 2 teaspoons honey
- Salt, to taste
Instructions
- Prepare the chicken mixture: In the bottom of the crockpot bowl, combine the chicken, red salsa, salsa verde, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season generously with salt and black pepper to taste. Cover the crockpot and cook on LOW for 4 hours or on HIGH for 2 hours until the chicken is tender and cooked through.
- Shred the chicken: Remove the lid from the crockpot and stir the chicken mixture until the chicken easily falls apart and shreds. Taste and adjust salt if needed.
- Make the cilantro lime sauce: In a blender or food processor, add the fresh cilantro, garlic clove, and lime juice. Pulse until the ingredients are finely chopped. Transfer to a bowl and stir in the mayonnaise and honey. Season with salt to taste and mix well.
- Assemble the tortilla bowls: Start by placing a big handful of shredded lettuce or cabbage into individual serving bowls. Spoon cooked rice over the lettuce, then add a couple of spoonfuls of the shredded salsa verde chicken. Add tortilla chips on the side of the bowl. Top generously with avocado slices, chopped green onions, and drizzle with the cilantro lime sauce. Garnish with additional fresh cilantro as desired.
- Serve and enjoy: Serve these flavorful tortilla bowls warm and enjoy a satisfying meal full of vibrant Mexican flavors and creamy sauce.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to stay juicier and more flavorful.
- If you don’t have a crockpot, this recipe can also be cooked on the stovetop in a Dutch oven over medium heat for 25-30 minutes until the chicken is cooked through and shreddable.
- For a lighter version of the cilantro lime sauce, substitute the mayonnaise with Greek yogurt.
- Adjust the amount of hot sauce depending on your preferred spice level.
- Leftover chicken can be stored refrigerated for up to 3 days and makes great tacos or salads.
- Prep Time: 10 minutes
- Cook Time: 4 hours (crockpot) or 30 minutes (stovetop)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Salsa Verde Chicken, Crockpot Chicken, Mexican Tortilla Bowl, Slow Cooker Recipe, Chicken Tortilla Bowl, Easy Mexican Dinner
